Leesburg Wednesday Market Newsletter
Wednesday, from 3:00 pm to 6:00 pm
Today is Wednesday, October 12th, 2011
Vol 2 Issue 41
Other Markets

Celebrate National Apple Month with Fresh Apples from the Cascades Farmers Market!
The Cascades Farmers Market is located in the parking lot of the Senior Center on Whitfield Dr--near the library and behind Staples. We will be open every Sunday from 9am-1pm through November 20.

Enjoy National Apple Month with Fresh Picked Apples from the Ashburn Market!
Located in the Ashburn Crossroads Restaurant Park at the intersection of Ashburn Village Blvd and Farmwell Dr--behind IHOP and Fuddruckers! The Ashburn Farmers Market will be open Saturday mornings from 8am until noon through October 29, 2011.

Shop Fresh & Local Direct from the Farmer at the Brambleton Farmers Market!
The Brambleton Farmers Market will be open on Sundays from 9am until 1pm through October 30, 2011 in the Sport & Health parking lot--42365 Soave Drive Brambleton, VA 20148, near Olympia.

Shop Fresh & Local Direct from the Farmer at the Leesburg Farmers Market!
The Leesburg Farmers Market runs every Saturday through October 29, 8am until Noon Rain or Shine! The Winter Leesburg Farmers Market will start November 5, 9am-noon.


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We are a "PRODUCER ONLY" market - this means the people who you purchase your items from are the people who produce, plant, grow and harvest, these items. We are very firm in enforcing this rule to assure you that you are getting locally and quality grown products by the producer selling you the products.

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Lost and Found items for each market can be dropped off or picked up with the market manager - just look for the orange "Market Manager" sign.

Last 3 Weeks to Shop Local at the Wednesday Farmers Market!

No spare time on the weekends? Wish you could shop a Farmers Market during the week? Now on Wednesdays, you can shop for fresh and local produce, meats, wine, salsa, dog treats and baked goods at the Leesburg Wednesday Farmers Market 3pm-6pm!

Spend a Weekend In The Country! Enjoy the Fall Color Tour October 15 & 16 10am-4pm. Fall is a beautiful time in the Loudoun Valleys with views of the Blue Ridge, Short Hill and Sugarloaf Mountains. Enjoy this free self-guided driving tour down tree-lined country roads to privately owned Loudoun County farms. Visit with animals in their natural environments or tour a nursery. Pick your own apples and pumpkins. Enjoy the colors, people and products of the Loudoun Valleys. For more information, visit www.loudounfarms.org

Are you focusing on everyone else and neglecting yourself? What we eat is a good place to begin to care for ourselves as women. Learn about how nourishing your body starts with the food we eat, the benefits of eating local and how to find the right balance for your life. Please join certified holistic health counselor, Hilary Tarkington Stowers on Monday, 10/17 at 6 p.m. at Ida Lee for a nutritional seminar focusing on women's health. RSVP: 703-777-1368, or online: www.idalee.org, cite course code: 208722a.

This week's recipe

Butternut Squash Mac 'n Cheese

1 Butternut Squash
1 lb Elbow Macaroni (cooked al dente)

1 Tablespoon Butter
1 Onion, finely chopped
1 Teaspoon Nutmeg
1/2 Teaspoon Pepper
1 Tablespoon Flour
1 Cup (whole) Milk
1 lb Cheese, cut in small pieces or shredded (any good melting cheese--or combination--cheddar, fontina, Monterey Jack)
Paprika for garnish

Cut squash in half and scoop out seeds. Place in casserole with 1/4 cup water and cover. Microwave on high for 15-20 minutes. Scoop out flesh, mash well and set aside in a large bowl.

Melt butter in a saucepan; add the onion, nutmeg and pepper and saute until onions soften. Stir in the flour and mix well. A tablespoon at a time, add the milk, mixing well before adding another. Let the sauce come almost to the boiling point, stirring constantly as it thickens slightly. Reduce heat, add the cheese and continue stirring until completely melted.
Stir the hot, drained pasta into the mashed squash and combine well. Stir in the sauce. Transfer to a baking dish coated with cooking spray and sprinkle paprika over the top.

Bake at 350 degrees for 30 minutes until hot and bubbly.

Info from the LVHMC Farms!

Each week we give you a look at what is happening at the LVHMC member's farms and businesses.

It's hard for Staff of Life Bakery owners, Abbey and Mike Whetzel of Broadway, VA (Leesburg Sat Market), to believe that it has been a whole year since they moved into their new bakery! It's changed quite a bit since they moved in, most notably swapping the reach-in coolers for a walk-in one, and they frequently tinker with the placement of things to maximize efficiency. The new kitchen has allowed Staff of Life to branch out with a number of new products this past year, including their popular breadsticks and rolls.

For everyone at the Brambleton and Wednesday Markets--here's the news about Michelle Foster from Cake Flower Bakeshop: Alice Brynn Foster was born on September 23rd at 2:41 pm; she weighed 7 lb 4 oz and was 19 inches long. Mom and baby are doing great; at Alice's 2 week appointment, she was already up to 8 lb 10 oz! Even better news for Brambleton--Cake Flower Bake Shop will return to the Market this Sunday for the remainder of the season! (Yay! Tiger cookies)!

Did you all miss Chef Eloy Carrera and Beatriz a couple of weeks ago? You may have noticed that other family members were filling in for them at the Leesburg Saturday and Cascades Markets. Chef and Beatriz were in Florida celebrating one of Chef's daughter's 50th birthday. While we were enduring rain, Chef & Beatriz enjoyed sunny weather and a special birthday party on a private island in the Gulf of Mexico.

Check back next week for more "Info from the LVHMC Farms"!

Farm Market Foodie

Winter Squash Bonanza

Now is the time to enjoy the variety of Winter Squash available at the Farmers Markets. "Winter" is the term given to hard-shelled squash that require a longer growing season to mature, including: Acorn, Butternut, Delicata, Hubbard, Turban, Hubbard, Spaghetti and, of course, Pumpkins!

The easiest way to cook any Winter Squash is to cut it in half (or manageable size pieces), place it in a casserole dish with a bit of water, cover and microwave for 15-20 minutes. Serve the flesh with butter, salt & pepper, cayenne or brown sugar--whichever you like. For a healthy alternative, use honey or agave syrup and sprinkle with cardamom.

Winter Squash can be used to make great "fries"--cut the flesh of the squash into sticks, toss with olive oil and spread out on a baking sheet. Dust with cajun seasoning and bake at 400 for about 20 minutes.

Delicata Squash has the convenience of being naturally a single serving size. Cut in half, scoop out the seeds and stuff with a mixture of sauteed onions, celery, chopped nuts, fresh cubes of your favorite bread, mozzarella and/or cooked sausage. Bake the halves in a casserole with some water in the bottom at 400 degrees for 20 -25 minutes.

And don't forget the seeds! Roast any squash seeds at 300 degrees until lightly brown with salt or your favorite spices--great snack!

---Judy Stroske, LVHMC Market Coordinator

Earth Day Every Day!

Convert Your Toilet to Dual Flush

The Loudoun Farmers Markets had a booth at the Ashburn Green Expo last Sunday to help educate people about the great local products available at the Markets all year round. While there, Market Coordinator, Judy Stroske, learned from their booth "neighbor" that hardware stores now carry conversion kits to make your old, water-hog toilet an economical (and greener) dual flush toilet--and this can be accomplished in about 10 minutes with no special tools required (and for only about $20)!

Most modern dual flush toilets use less than a gallon of water to flush liquid waste and around 1.6 gallons to flush solid waste. This is a big savings over old toilet styles that used five gallons or more for each and every flush. Consider how much of the US is currently in extreme drought conditions as well as areas of water restrictions, switching your toilets to dual flush is an easy upgrade.

Dual flush toilets are used extensively in Australia, Japan and Europe; it's time to join the crowd!

Products in season for the month of October

Apples * Arugula Beef Beets Bok Choy Breads Broccoli Broccoli Raab Brussels Sprouts Cabbage Carrots * Cauliflower Celery Celery Root Cheese Chestnuts Chicken Cider * Cilantro Collards Cucumbers Dill Eggplant Eggs Fennel Flowers Garlic * Goat Green Beans Jams & Jellies Kale Kohlrabi Lamb Lettuce Melons Mint Mushrooms Onions * Parsley Parsnips * Pastries Peppers Pies Plants Pork Potatoes * Raddicchio Radishes Rutabaga * Sage Salsa Shallots * Soaps Sorrel Soups Spinach Summer Squash Sweet Potatoes Swiss Chard Tarragon Tat Soi Thyme Turkey Turnips * Walnuts * Wine Winter Squash * Wool & Products Yogurt

Follow us on Twitter!

We are always looking for performers for our Farmers Markets. Please contact Judy Stroske, Market Coordinator at 540-454-8089 or Judy@loudounfarmersmarkets.org for more information.

News from the Market Vendors

Baguette Republic ~ Pick up some of our wonderful artesian breads, crossiants and muffins! Breads include: Kalamata Olive, Panebello, Multigrain, Baguettes and more. Check out our new treats--something different every week: Gingerbread, Gourmet Brownies--who knows what else we'll come up with? Tel: 703-870-7740 E-mail: orders@BaguetteRepublic.com

C.Hess Orchard & Produce ~ W.Va. HONEY CRISP Apples and several other delicious varieties! Summer and Winter Squash, Green Beans,New Potatoes and Cucumbers. Please Try a Slice from our Fully Loaded SAMPLE TABLE. Thank You for Your Patronage. Tel: 304-676-9445 E-mail: C.Hessgrowsit@comcast.net

Chef Eloys KICKIN SALSAS ~ Don't forget some Chef Eloy's salsa for the football games this weekend--and try our Guacamole! Made fresh and has a "kick" at the end! Get your favorite freshly made, "never cooked" salsa! Try our Mild, Medium or Extra Hot; Banana, Mango or Corn & Black Bean Salsas. Tel: 571-313-1531 E-mail: chefeloycarrera@gmail.com

Endless Summer Harvest ~ Pick up our hydroponic lettuce--check out all of our varieties of living heads of lettuce, arugula and our special Loudoun Mix! Grown locally here in Purcellville! Tel: 540-751-0900 E-mail: info@esharvest.com

F & V Farm ~ Shiitake mushrooms--Log raised here in Lovettsville. Ask for our delicious recipes.  E-mail: fandvfarm@yahoo.com

Fabbioli Cellars ~ Now that fall has arrived, try some of our robust reds--Cabernet Franc (great with beef); Rosa Luna Rose with chicken & fish; Chambourcin (with pizza & pasta); Tre Sorelle (meats & sharp cheese). Don't forget our Raspberry Merlot--it's delicious with a chocolate dessert. Come on out the the winery--see www.fabbioliwines.com for info! You can find us every other Wednesday in Leesburg next on October 12 and at the Ashburn Market next on October 15. Tel: 703-771-1197 E-mail: vinofab@aol.com

Pleitez Produce ~ We only have 3 more weeks of Summer Markets left. Winter squash now ready--butternut, acorn, spaghetti. We also have okra (red and green), sweet onions, tomatoes and cherry tomatoes! We have several varieties of summer squash and eggplant. We also have French Breakfast Radish, Basil and Arugula, Broccoli, Kale, Collards, Lettuce, Cauliflower, Lettuce Mix and Mesclun Mix. You can see our family run farm in the Northern Neck of VA on our website www.pleitezproduce.com. Tel: 804-366-7020 E-mail: pleitezproduce@yahoo.com

Potomac Vegetable Farm ~ The days are shorter and the heat gone. That means gorgeous fresh fall vegetables abound - kale--several varieties, mustards, chard, turnips, carrots, kohl rabi and radishes. Learn how to eat with the seasons and make different greens every night of the week! Tel: E-mail: farmerellen@loudounwireless.com

Stoneybrook Farm ~ Certified organic produce--locally grown here in Hillsboro. Lettuce, squash, eggplant, greens and more! Tel: 703-622-7526

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